Baked French toast muffins

September 28, 2014

prep time

15 minutes

cook time

27 minutes

total time

42 minutes

makes

12 muffins

We are completely in love with this baked French toast muffins recipe! We’ve got four mouth-watering reasons why this beloved morning meal is perfect for a family on the go or when you’re feeding a crowd.

For starters, these muffins can be prepared the night before, then baked the next morning. No mess, no fuss—just turn on the oven and wait for these babies to turn golden brown. In addition to advanced preparation, we used a French bread loaf—you know, the kind every supermarket has.

Store-bought bread makes this recipe super easy, and it’s inexpensive to boot! And if the former weren’t reasons enough—the best element of this dish is how we’ve baked the syrup right into the muffins. If you’re piling your children into the family automobile in a pinch, you don’t have to worry about a sticky mess all over the seats.

Of course, if you’re enjoying these at the kitchen table, we’re not opposed to drizzling these yummy treats with extra syrup! Shazzam!

Place rack in center of oven then preheat to 350 degrees. Coat muffin tin generously with cooking spray then set aside. Cut entire loaf of French bread into 1" cubes then set aside. If possible, cut the bread several hours ahead of time so it can dry out a bit.

In a large mixing bowl, whisk together milk, eggs, maple syrup, vanilla, cinnamon and salt until the mixture is completely incorporated and no streaks of egg remain. Add bread cubes then toss gently in egg mixture to moisten each bread cube. Allow a few seconds for the bread to absorb the egg mixture, occasionally folding the wet bread on the bottom of the bowl to the top, letting the egg soak in once again.

Using a large serving spoon, scoop 1 cup of bread mixture (be sure to take the very wet bread from the bottom of the bowl) and place it into each cup of the prepared muffin tin. Once the cups have been filled with an equal amount of the mixture, arrange bread cubes on top of each muffin to resemble a nicely domed muffin top.

Bake 22–25 minutes then remove muffins from the oven. Brush with melted butter then return muffins to the oven for an extra 2 minutes—or until tops are golden brown. Let muffins cool for 5 minutes before removing them from pan. Serve with additional maple syrup, if desired. Enjoy!

Cheryl Says

Make sure to combine the bread and egg mixture gently—you want the bread to absorb the custard, but you also don’t want to turn the bread to mush!